0:01
I am so lucky because I've got my friends, y'all,
0:06
Greg and Shirley here with me today
0:08
and they are the makers of the olive oils
0:13
that we carry in our stores, right?
0:16
- That's correct. - Right?
0:18
- And we carry in the, ooh, Italian herb.
0:25
I don't remember trying that one.
0:27
- I will like it because
0:31
I make a lot of meatballs and things
0:33
so that will come in very handy.
0:37
And what else do we got here, champagne.
0:39
I think the champagne might be my favorite,
0:42
right up there with the butter.
0:43
- Well, a lot of people love that, champagne.
0:47
- So what are you making today?
0:50
What recipe are you sharing with us?
0:52
- I'm gonna make just an antipasto olive recipe.
0:58
I like simple recipes. - I do too, honey.
1:01
- When I work a lot, which I do, in the store,
1:04
I like to go home and just sometimes
1:06
just throw something very simple together for our dinner.
1:08
- This and some toasted french bread.
1:11
- Oh yes. - Would be delicious.
1:14
- My son Bobby could eat every olive at one sitting
1:19
that's in this bowl, he loves them.
1:22
- I see that you've got like a kalamata and a green.
1:28
Now have these olives been marinated or anything?
1:34
This is just in a Mediterranean Olive salad
1:40
and then it's got some red peppers in it as well.
1:44
and just remember while we're eating the olives,
1:47
they say they're pitted,
1:48
but they can have pits in them,
1:50
they miss some sometimes, so.
1:51
- Yeah, and you can break a tooth
1:52
if you eating olives that are not pitted.
1:56
Okay, so you've got your jar of kalamata
2:00
and then a jar of green,
2:02
is that two different?
2:04
- No, it was just one big only.
2:05
- Oh, okay. - Now you can,
2:06
I didn't take it that step further,
2:09
we have a lot of olives at the store.
2:10
You can take a nice green olive,
2:12
you can add a kalamata olive
2:14
and then you could add some Italian seasoning
2:17
and that's gonna give you that Mediterranean taste as well.
2:21
So all I'm gonna do is take the olives
2:24
and I'm gonna, let me wash my hands real quick.
2:26
And I going to add some things.
2:27
- Okay, you got fresh mushrooms,
2:30
you got chickpeas, which I love.
2:33
And the chickpeas is what hummus is made out of.
2:37
And then you've got your cherry tomatoes
2:40
and mozzarella bites. - Mozzarella bites.
2:44
- I love fresh mozzarella,
2:47
especially like on my pizzas, okay.
2:49
- And then I have some pepperoni.
2:51
- And of course we're going to add
2:52
the Italian herb and the champagne vinegar.
2:57
- So all I do is put my olives in
3:00
and it really doesn't matter how you start the recipe.
3:03
- Okay. - Well we'll just-
3:04
- if you wanna put those in there.
3:05
- We'll just start dumping y'all.
3:06
- And then we wanna add a little bit of mozzarella balls.
3:09
- Yes, and the chick peas.
3:11
- Woops. - Uh-oh, that's all right.
3:15
- We wanna take some tomatoes. - Okay.
3:18
- You wanna put those in there?
3:22
- I dunno if you had a spoon or not.
3:25
- Yeah, this has got your protein, your veggies,
3:28
- It's got everything in there, Paula.
3:29
- Your starches, yes.
3:31
- Now if you like smaller pepperoni,
3:35
you can chop 'em or you can buy the smaller ones,
3:38
these are real simple.
3:41
And we'll shake them out.
3:45
- [Paula] And you'll have to encourage 'em, aren't you?
3:48
And then you can take 'em loose,
3:50
just loosen 'em a little bit.
3:51
- Kind of separate 'em a little bit.
3:54
- Yes, 'cause they do have a tendency to stick together.
4:04
- Once I get 'em all sorted,
4:10
then I am going to mix the oil and vinegar.
4:14
- Okay, well I'll just stand here and help you separate
4:18
because somebody said I wasn't good for nothing (laughs)
4:23
that I am good for something, y'all (laughs),
4:28
Michael can do one little thing around the house
4:31
and he'll say, "You said I was good for nothing,
4:33
"look what I just did."
4:34
- Now when you do this recipe, Paula,
4:38
you can take your oil and vinegar.
4:40
You can mix this ahead of time.
4:42
But I wanted to just show,
4:44
I just have it in a cup. - Okay.
4:46
- I do take the whisk
4:48
and I kind of mix it together. - Mix it together, yeah.
4:52
- Or you could put it in a blender,
4:53
it's whatever works better for you.
4:55
- [Paula] Yeah, yeah.
4:58
Or that little emulsifier.
5:00
- Yes. - You know, that would work
5:02
if you don't wanna pull out a blender.
5:09
Okay, now I'm going to wash my hands
5:11
because there is some oil on those.
5:16
- And then all I wanna do is just pour this right over it.
5:22
- [Paula] And you let that sit and marinate, Shirley, or?
5:25
- [Shirley] And then after I'm done with this,
5:28
they recommend that you let it sit for 30 minutes
5:31
or you can do it a day ahead.
5:34
- You know what I would think this is one of those recipes
5:37
that gets better, like spaghetti or lasagna.
5:41
- Oh, it does. - Gets better after it sits.
5:45
- I like to make it a day ahead and just let it sit.
5:49
- Yes, and all those flavors marry together.
5:54
- And just to remind y'all,
5:58
aged Italian balsamic,
6:01
and the Italian herb olive oil.
6:05
I can't wait to try this one.
6:08
I put that on bread. - Oh gosh, brush 'em.
6:11
- French fries. - Yes.
6:13
- Yes, it's really good. - Well, that looks wonderful.
6:17
And you see that, that didn't take but a minute and-
6:22
- And if you're having a cocktail party
6:24
or having friends over,
6:26
or you going to someone's house,
6:27
this would be great to take as, you know,
6:32
- It's great 'cause in the holidays
6:35
we're always entertaining. - Yes.
6:36
- We don't have a lot of time,
6:37
so we just put it together, real simple recipes.
6:41
- I know it should sit a little longer, Shirley,
6:44
but I'm gonna dig in.
6:49
- Now also, I like to take some lettuce.
6:53
- [Shirley] And we'll put some lettuce on the plate.
6:58
And just pretty it up a little bit.
7:00
Well, to me this is pretty by itself.
7:04
You know, it's so colorful.
7:08
- Just lay some lettuce here.
7:14
- [Paula] So colorful.
7:16
- Or you can do it on individual plates
7:18
if you're actually entertaining.
7:19
- [Paula] Yes, yes if you want.
7:20
- That's a great way to do that too.
7:24
Yes, this could be your salad.
7:28
Well, let's taste this and see-
7:31
- Yeah, I want a piece of everything, you know (chuckles).
7:39
- [Speaker] We not gonna fight over this, are we?
7:45
- Oh, that's amazing.
7:52
- Oh, it's good, Paula.
7:58
- I am gonna take my son some of this.
8:03
- They'll enjoy it. - He will love it.
8:07
- And I so appreciate y'all
8:09
supplying these wonderful products.
8:13
- It's so good. - We enjoy doing it.
8:15
- Loving and best wishes, y'all.
8:17
I'm going back for more.
8:22
Hey, y'all, it's Paula Deen.
8:24
Now, if you enjoyed this video, be sure to like it
8:28
and click the subscribe button as well as the notification
8:31
and bell to be alerted when I post a video.
8:35
Love and Best Dishes Y'all.
